Category Archives: Egg Dishes

Eggs Fu Yung

Preparation time: 20 min.

This may be a dish you order in Chinese restaurants but never tried to prepare at home. It is actually very easy and makes use of leftover pork.

For 4 servings you will need:
5 eggs beaten
1 ½ cups cooked diced pork
1 small onion, minced
1 ½ cups bean sprouts, rinsed and drained
1 cup sliced mushrooms
¼ cup salad oil

Preparation:
1. In large measuring cup, combine eggs, pork, onion, bean sprouts and mushrooms.
2. In large skillet, heat 2 Tbsp. of the oil over medium-high heat. Pour egg mixture by ⅓ cupfuls into the pan.
3. Cook until light brown on both sides. Use more oil as needed.
4 Serve with sauce ladled over the eggs.

Sauce: In a small saucepan, heat to boiling 2 cups chicken broth and ¼ cup soy sauce. Combine 2 Tbsp. cornstarch and ½ cup water. Stir into broth. Cook, stirring, until thickened.

Good served with: Fried rice, barbecued pork ribs, steamed broccoli and a light sherbet for dessert

For 2 servings: Half of all the ingredients but use 3 eggs.

For 8 servings: Double the ingredients.


©MCMLXXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Omelette – Plain and Filled

Preparation time: 10 minutes
Cooking time: 10 minutes
To serve: 4

You will need
8 eggs
8 tablespoons water
salt and pepper
butter for frying

Break two eggs into a bowl, beat well with 2 tablespoons water and seasoning. Melt a knob of butter in a frying pan and when hot, pour in egg mixture. Allow the omelette to set and brown on the underside, then fold. Turn on to a serving plate. Make 3 more omelettes in the same way.

Filling:
4 oz. mushrooms
2 oz. butter
1 oz. flour
1/2 pint milk
salt and pepper
parsley and tomato slices for garnish

Melt butter in pan and saute sliced mushroom for 1 minute. Add flour and cook for 1 minute. Remove from heat and stir in milk. Return to heat and bring to boil, stirring. Season to taste. Divide mixture into four and put filling in omelette before folding. Garnish with parsley and tomato slices.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Gin and Tonic, Low-Calorie Deviled Eggs

12 hard-cooked eggs
1 medium cucumber
6 radishes
4 tablespoons minced onion
¼ cup imitation mayonnaise
1 teaspoon dillweed
2 tablespoons chopped dill pickle

Peel hard-cooked eggs and slice in half lengthwise; remove yolks and set aside for later use (see note, below). Peel cucumber, split in half, scoop out seeds and discard; dice cumber flesh.

Trim radishes and dice. Mix cucumber, radishes, onion, imitation mayonnaise, dillweed, and chopped picked together; if desired, add hot sauce or curry powder for stronger flavor. Spoon mixture into cooked egg whites and serve.

Note: Egg yolks are not extraordinarily high in calories; the average egg contains only 80 calories, and most of the deviled egg recipes in this section contain only 50-60 calories per deviled egg half.

However, egg yolks are high in cholesterol, and using the yolkless recipe above eliminates cholesterol altogether and reduces the number of calories per deviled egg half to about 20.

Leftover yolks may be crumbled and added to casseroles and salads or sprinkled over soups or cooked green vegetables when calories and cholesterol are of little concern.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Schwalbennester (Swallow nest)

4 servings

You will need
4 thin slices of beef shank
4 thin slices of ham
4 hard-boiled eggs, sliced
2 tablespoons flour
1 onion
2 ½ to 3 tablespoons fat or butter
½ cup broth
salt and pepper
4 tablespoons sour cream

Garnish:
Sautéed spinach
Mashed potatoes
Pickled cucumbers

Press the meat flat. Add salt and pepper.

Place the hand and egg over it. Roll it up. Roll several times in the flour.

Sauté the onion and the beef rolls in the fat or butter in a pan. Add the broth and salt and pepper to taste. Cook over low heat for 15 minutes.

Finally, add the sour cream and bring it to a boil.

Garnish with sauteed spinach, picked cucumbers and mashed potatoes.


© Shufunotomo Co., Ltd., Japan 1972

Chinese Chicken Liver with Eggs

To serve 4 you will need:

½ lb. chicken liver
¼ leek
¾-inch piece of fresh ginger or ⅙ teaspoon ginger powder
1 ¼ tablespoons sesame seed oil

(a)
2 ¼ tablespoons sherry
8 tablespoons soy sauce
2 ¼ tablespoons sugar
2 tablespoons water

4 boiled eggs
1 ¼ teaspoons sesame seed oil
1 teaspoon sugar
several leaves of lettuce for garnish

Dip the liver into water to draw off the blood and cut into bite-size pieces. Boil briefly and drain. Crush the leek and ginger. Heat the oil and sauté the liver, leek and ginger. Add ingredients (a) and the eggs and boil down over a medium heat until the liquid is almost completely reduced. Remove the leek and ginger and sprinkle the liver with the oil and sugar. Cut each egg into quarters. Arrange the liver and eggs on the lettuce as shown in the picture.


© Shufunotomo Co., Ltd., Japan 1972

Scotch Woodcock

Preparation time: 4 minutes
Cooking time: 5 minutes
To Serve: 4

You will need
6 eggs
salt and pepper
6 tablespoons milk
1 ½ oz. butter
4 slices buttered toast
16 anchovy fillets
few capers

Beat eggs and add seasonings and milk. Heat butter in a saucepan. Scramble eggs. Cut buttered toast into eight portions, cover and arrange anchovy fillets on top. A few capers may be arranged between the fillets if liked.

Variation

Cold savoury egg
The scrambled egg may be allowed to get cold when it may be cut into strips. Pile the strips on to small rounds of thin toast. Top some with coiled anchovy fillets and others with a few capers. Serve as an hors d’oeuvre.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Scallops Shanghai Style (Yau pua kon pui)

Preparation time: 10 minutes
Cooking time: 7 minutes
To serve: 4

You will need
8 scallops
1 green pepper
1-inch spring onion
1 tablespoon lard
8 quail eggs
1 teaspoon chopped ham
1 tablespoon peanut oil
1 teaspoon sherry
¼ teaspoon pepper
¼ pint chicken stock
¼ teaspoon salt
¼ teaspoon monosodium glutamate
1 teaspoon cornflour with 1 tablespoon water
1 radish

Trim off hard substance around white part of scallops, cut across the grain in thin slices and set aside. Cut green pepper into diamonds and set aside. Shred spring onion into thread-thin strips. Use 8 small ramekin dishes or dariole moulds, rub some lard in the bottom of each dish, and break on quail egg in each, garnish with shredded spring onion and chopped ham as picture shows. Steam the eggs in a steamer for 5 minutes and remove them gently with a small knife. Heat peanut oil, cook sliced scallops and green pepper in it for 1 minute. Add sherry, pepper, chicken stock, salt and monosodium glutamate. Stir in cornflour mixture. Stir till boiling and boil 1 minute. Remove the scallops and green peppers to a heated dish as the photography shows. Garnish with the quail eggs and radish. Pour the sauce on top of the scallops and serve hot.


© Shufunotomo Co., Ltd., Japan 1968. English text © Shufunotomo Co., Ltd., Japan 1968.

Oeufs Durs à la Tripe (Hard-Boiled Eggs in Onion Sauce)

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 oz. butter
8 oz. onions, sliced
2 level tablespoons cornflour
3/4 pint (U.S. 1 7/8 cups) milk
salt and pepper
5 hard-boiled eggs
Garnish:
browned onion rings or chopped parsley

Melt the butter in a saucepan and very gently sauté the onions until soft but not browned. Stir in the cornflour, mixing well. Off the heat gradually stir in all the milk then return to the heat, stirring until boiling, and simmer for 10 minutes. Season to taste. Cut the eggs length-wise into eight, reserve one for garnish and stir remainder gently into the sauce. Turn into one large dish (of for small cocottes) and garnish with reserved egg slices. and either browned onion rings or chopped parsley.


© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Baked Beans Flamenco

Cooking time: 25 mins.
Preprartion time: 10-15 mins.
Main cooking utensils: skillet, ovenproof dish
Oven temperature: 375°
Oven position: center

For 4 people you need:

3-4 slices bacon
1 clove garlic
1 tablespoon tomato catsup
1 tablespoon paprika pepper
pinch marjoram
2 16-oz. cans baked beans with sausages
4 eggs

1. Cut bacon into strips, cook lightly with crushed garlic.

2. Add tomato catsup, paprika, and marjoram.

3. Arrange baked beans, etc., in oven-proof dish with bacon mixture on top.

4. Make four hollows in the beans and break an egg into each.

5. Cover and bake for approximately 20 minutes or until the eggs are set.

TO SERVE: Hot

TO VARY: Fry bacon and garlic, add flavoring, beans, etc., and top with fried or poached eggs.

To fry eggs: Heat little fat in pan – it should be hot enough to set egg white immediately it goes into pan. Fry for 2-3 minutes.

To poach eggs: Lower eggs into boiling salted water. Cook steadily for 3-4 minutes. Or, heat butter in metal cups of egg poacher. Put in eggs. Cook 4-5 minutes over boiling water.


PRINTED IN CANADA © Copyright Paul Hamlyn, Ltd. 1967

Rich Omelet – French Omelet

2 1/2 Tbsp. flour
3/4 tsp. salt
Dash pepper
1 cup milk
3 eggs, well beaten
3 Tbsp. butter or margarine

Combine the flour, salt and pepper. Gradually add and stir in milk; stir until mixture is smooth. Add eggs; stir to mix well.

Melt butter in a skillet. Pour in egg mixture. As mixture cooks, gently lift the cooked portions from edge of the pan with a spatula or wooden spoon and draw them toward center of the pan. Continue cooking until entire mixture is firm.

Turn out on a warm platter. Serve with hot, cooked chicken livers, if desired. Makes 2 to 4 servings.

FRENCH OMELET

3 eggs, slightly beaten
3 Tbsp. milk or water
1/4 tsp. salt
1/5 tsp. pepper
1 Tbsp. butter or margarine

Combine the eggs, milk, salt and pepper in a small bowl; stir to mix well.

Heat butter in a skillet. Pour in egg mixture; reduce heat to low. As mixture begins to cook at edges, draw cooked portions toward the center so uncooked portions flow toward bottom; tip skillet, if necessary. Shake skillet often to keep omelet from sticking. Cook 5 minutes or, until eggs are set and surface is still moist. Increase heat to brown bottom of omelet slightly. Loosen edge and carefully lift out omelet; fold in half or roll. Makes 2 servings.


Published by –COOKINDEX–Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Instituted, Inc., New York